Mix brown sugar with ¼ cup granulated sugar in a large bowl with the flour, lemon zest and juice, spices and salt. Add apples and toss to coat. Place mixture in centre of pastry round, spreading out evenly, but leaving a one-and-a-half-inch border. Dot fruit with butter and lift pastry borders up and just slightly over apples in about five to six folds to create pie edges. Pinch seams, brush pastry with more egg wash and sprinkle with remaining 1 tsp sugar mixed with cinnamon.

Bake on centre rack of 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C) and bake 30 to 40 minutes more, or until apples are tender and pastry is light brown. Loosen tart from parchment paper with spatula and cool on a baking sheet about 45 minutes. Serve galette with spice ice cream and whisky sauce (recipes below).

PreparationSoften the ice cream in a bowl at least 3 hours before serving and stir in combined spices until evenly mixed. Spoon ice cream back into container, cover with lid, and return to freezer. Serve spice ice cream with pies or on its own.